Whole Kamut Sourdough
This is a 60% whole Kamut 80% hydration sourdough loaf I put together testing what I believe works well for pH guided dough development.
Because I didn’t do an overnight saltolyse I did add 0.5% (2.48g) diastatic malt to the dough at the time of wet aultolyse. By wet autolyse I mean I mix all the water with all the whole Kamut and diastatic malt without the salt, bread flour or levain. The idea here is that I want to quickly hydrate the bran while also making it easier to add the stiff levain to this 1 hour later. I believe this is working well for me although this bake is just the second time trying it.
The overnight levain was cool room temperature fermented with a low hydration of 60% to ensure that it wasn’t overfermented by the morning. The pH of the levain at the time of use was 4.04 and had risen almost 4x.
After the 1 hour wet autolyse I added the levain and salt mixing it in the wet batter like slurry of the dough. Once well incorporated which took like time, I add the bread flour and mixed until no dry flour remained. After a ten minute rest I reassessed the dough and added the hold back water and mixed. After another ten minute rest slap and folds were done to moderate gluten development (700). pH at this point was 5.42
At 30 minute intervals first a bench letter fold was done, then three coil folds until the dough felt strong and wasn’t relaxing. This was done at warm room temperature of around 78-80ºF. Bulk was ended at a pH of 4.47 corresponding to an aliquot rise of 50% and the dough was shaped and placed into a banneton and left to ferment further until a pH of 4.07 was reached. At this time the aliquot jar showed >90% rise. The dough was then placed in a 3ºC fridge and left to cold retard for 20.5 hours.
The next day (19.5 hours later) the oven was preheated to 500ºF with the dutch oven inside. After 1 hour when the oven was up to 500ºF the dough was removed from the banneton onto a sheet of parchment. The pH at this point was 3.97 using my automatic temperature control pH meter. Some of the rice flour was brushed off and the dough was scored. The dough was transferred to the dutch oven and baked as usual. 20 mins at 450ºF lid on, then 10 mins 420ºF, then lid off 15 mins 420ºF.